Starch, Third Edition: Chemistry and Technology (Food Science and Technology)
Bemiller, James/ Whistler, Roy
ISBN 10: 0127462759 ISBN 13: 9780127462752
Editorial: Academic Press, 2009
Nuevos
Hardcover
Librería:
Revaluation Books, Exeter, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Vendedor de AbeBooks desde 6 de enero de 2003
Este artículo en concreto ya no está disponible.
Descripción
Descripción:
3rd edition. 894 pages. 9.80x7.50x1.60 inches. In Stock. N° de ref. del artículo __0127462759
Sinopsis:
The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives.
Acerca del autor: James BeMiller is Professor Emeritus of Food Science at Purdue University, as well as being the Director of the Whistler Center for Carbohydrate Research. He has had a long and distinguished academic career having published over 150 academic papers, with a strong focus on starch and carbohydrate chemistry research. At various times he has sat on the board of the American Chemical Society, the American Association of Cereal Chemists, Institute of Food Technologists, American Institute of Chemists, and the International Union of Biochemistry.
"Sobre este título" puede pertenecer a otra edición de este libro.
Detalles bibliográficos
Título: Starch, Third Edition: Chemistry and ...
Editorial: Academic Press
Año de publicación: 2009
Encuadernación: Hardcover
Condición: Brand New
Edición: 3ª Edición